Tortilla with chorizo

400 g potatoes

mealy

150 g chorizo

1 clove of garlic

1 onion

large

1 tbsp olive oil

Aire caliente con inyección de vapor (180 °C)

Peel the potatoes and cut into 1.5 cm cubes. Peel and finely chop the onion and garlic. Skin and dice the chorizo.

Put the olive oil in the porcelain dish. Add the potato, onion, garlic and chorizo and mix well. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 180 °C durante 20 Min.

Preparar

8 eggs

Crack open and beat the eggs.

Take the porcelain dish out of the cooking space. Reduce the temperature to 160 °C.

Aire caliente con inyección de vapor (160 °C)

Put the potatoes in a mixing bowl, add the egg mixture and mix vigorously with a whisk. Line the porcelain dish with baking paper and turn the egg and potato mixture into it. Return the porcelain dish to the cooking space. Continue cooking.

Introducir los alimentos

Aire caliente con inyección de vapor 160 °C durante 30 Min.

Turn the tortilla out of the dish, cut into squares, put on toothpicks and arrange on a platter.